Dough: 4 large egg yolks 1 large whole egg ¼ cup (50 grams) granulated sugar 6 tablespoons (85 grams) butter, melted, plus additional to grease pan ¾ cup (175 ml) buttermilk Zest of 1 orange, finely grated (to be used in dough and filling, below) 3¾ cups (470 grams) all-purpose flour, plus more for dusting counter 1 packet (7 grams or 2¼ teaspoons) instant dry yeast 1¼ teaspoons coarse or kosher salt, or more to taste 1 teaspoon oil for bowl Filling: 1½ tablespoons (20 grams) butter 1 cup (190 grams) packed light brown sugar 1 cup (115 grams) fresh cranberries Orange zest leftover from above Icing: 3½ tablespoons (55 ml) orange juice 2 cups (240 grams) powdered sugar

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